Blueberry Muffins
- 1 1/2 cups all-purpose flour
- ¾ cup white sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- ½ tsp lemon zest
- 1 cup fresh blueberries
- 1 tbsp flour
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 1/2 tsp ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Grease muffin cups or line with muffin liners.
- Sprinkle the blueberries with 1 tbsp flour and toss gently to coat. Set aside.
- Add together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon.
- Mix with fork or pulse with a food processor until crumbly.
- In a large bowl, whisk together the 1½ cups flour, ¾ cup sugar, salt and baking powder.
- Pour vegetable oil into a 1 cup measuring cup, then add the egg and add enough milk to fill to the 1 cup mark.
- Stir the wet ingredients and lemon zest into the dry ingredients until incorporated, but not over-mixed.
- Gently fold the blueberries into the batter.
- Fill muffin cups ¾ full and cover with crumb topping mixture.
- Bake for 20 to 25 minutes until done when a toothpick comes out clean.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/07/16/blueberry-lemon-muffins/
3.5.3251